Cooking Time: 45-60 minutes

Ingredients:
Large hen eggs – quantity is variable

Step 1:
Set the rear pump flow switch to fully closed. Set the front flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation. Set the temperature of the Sous Vide Professional™ to 64°C / 147.2°F.

Step 2:
Once target temperature is reached, gently place eggs in circulating water bath. Use a ladle or slotted spoon to gently lower the eggs so they do not crack.

Step 3:
Cook to desired doneness for 45 minutes. Do not hold at temperature for more than 120 minutes.

Step 4:
If plating immediately, gently crack egg onto a paper towel to capture any excess liquid. Gently, roll the egg off of the towel onto a plate.

If serving at a later point, do not crack. Plunge egg into ice bath. Store up to 48 hours under refrigeration. Reheat egg by placing in 60°C / 140°F circulating bath or placing egg into a pot of simmering water for 60 seconds.

Meat and potatoes. That’s our kind of meal. The Chevre goat cheese adds a tangy punch and these mashers go well with just about everything.

Serves 3-4

Prep time: 10 minutes
Cook time: 90 minutes

Ingredients:
15-20 small potatoes, peeled (if desired) and cut into quarters
2 tablespoons butter
3 Scallions/Green Onions, sliced in 1” pieces.
salt and pepper to taste
6 ounces Chevre Goat Cheese

Step 1:

Set the Sous Vide Professional™ to 180°F / 82°C, with the rear port closed and front port fully open.

Step 2:
Put potatoes, scallions and butter into vacuum bag, taking care to arrange in a single layer. Season with salt and pepper. Vacuum seal.

Step 3:
Place sealed bag in circulating water bath and cook for 90 minutes.

Step 4:
Remove the potatoes from water bath. Open and drain into colander; pour the potatoes into a food processor, add the goat cheese, and puree until smooth. If a food processor is not available, potatoes can be mashed with a fork or masher.

Step 5:
Mashed Potatoes can be cooled, vacuum sealed and kept for up to 4 days, or up to 6 months in the freezer.

A great side dish or a meal in itself. Use this recipe as a jumping off point to many exciting flavors. Dice up some root vegetables, mushrooms or chicken and place them in the bag with the rest of the ingredients. Top with sautéed mushrooms and some grated cheese and you have an easy to reheat (and repeat!) hit that can be made up to 4 days ahead of time.

Makes 2 Cups of Polenta
Serves: 2

Prep time: 20 minutes
Cook time: 90-120 minutes

Ingredients:
½ C Polenta, Coarse Ground
1½ C Chicken Stock or Vegetable/Mushroom Stock
1 C Half and Half
2 Tbs Butter
½ C Parmigiano Reggiano, grated
Sea Salt and Freshly Ground Black Pepper, to taste

For Sautéed Mushrooms:
8 oz Wild Mushrooms, fresh, cleaned
2 Tbs Shallots, minced
2 Garlic Clove, minced
¼ C White Wine
½ C Chicken Stock or Vegetable/Mushroom Stock
2 Tbs Fresh Tarragon, chopped
2 Tbs Olive Oil
Sea Salt

Step 1:

Set the Sous Vide Professional™ to 185°F/85°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Cover bath to maximize efficiency at this high temperature.

Step 2:
Vacuum seal the polenta, 1½ C of stock (Reserve ½ C for mushrooms in Step 6), half and half, and butter in a large sous vide bag.
Step 3:
Cook polenta 1½ to 2 hours, until liquids have fully absorbed.
Step 4:
In a sauté pan over high heat, caramelize mushrooms. Avoid stirring during the first 30 seconds.
Step 5:
When mushrooms have browned evenly, add shallot and garlic. Sweat, but take care not to brown shallot and garlic.
Step 6:
Deglaze the pan by adding white wine. Reduce by wine by half. Add ½ C stock. Again, reduce by half.
Step 7:
Season mushrooms and add fresh tarragon. Remove from heat.
Step 8:
Remove the bag of polenta from the water bath. Open the bag and pour the polenta into a serving bowl. Gently stir in half of the cheese and reserve the rest for garnish. Season with salt and pepper.
Step 9:
Garnish polenta with sautéed mushrooms and parmesan cheese.

Cooking time: 12-20 minutes
Serves: 4

Recipe based on work by Dave Arnold and Nils Norén.

Ingredients:
4 portions of halibut (6 oz / 170g – 1½ inch / 40mm thick)
1/2 C / 120ml milk
3 sprigs rosemary
4 Kaffir Lime leaves, thinly sliced
Kosher salt, to taste

Step One:

Set the temperature on your Sous Vide Professional™ to 51.7°C / 125°F with rear pump flow switch closed and front flow switch set to full open.

Step Two:
Season the halibut with salt. Place the halibut in a bag; add milk, rosemary and lime leaves and vacuum seal. Make sure that the fish is not overlapping in the bag.

Step Three:
Drop bag into the 51.7°C/125°F water bath and make sure that it is completely submerged.  If necessary, place a small weight on the bag to weigh down the fish. After 11 minutes, remove the bag from the water and feel the fish for doneness. If the fish is not done, return the bag back to the water bath. Check every 2 minutes until the fish has reached desired doneness.

Step Four:
Remove bag, take halibut out of the bag and serve.

Step Five:
Gently remove halibut from vacuum bag. If a sear is desired, gently dry off the portion with paper or kitchen towel. Season as desired and sear in a hot pan with olive oil or butter. The halibut may also be grilled, if desired.

Side Note:
A 20% salt solution is effective in inhibiting the secretion of albumen and gives the halibut a pure white color when cooked. The brine will eliminate the need for additional salt in the recipe when brined for 20 minutes.  Brine must be applied when ice cold, hence the crushed ice in the recipe. Rinse the halibut prior to vacuum sealing.

Brine:
1 1/2 C / 330g Kosher Salt
1 Qt /.95L water
2 lbs /.9kg ice, crushed

Cooking Time: 12-20 minutes
Serves: 3-4

Ingredients
8 Large Diver Scallops – dry packed, 10/30 U/8-U/10
2T Shallots, chopped
3-4 Sprigs of Fresh Thyme
Zest of ½ Lemon
Kosher Salt and Fresh Cracked Black Pepper, to taste
Grape Seed Oil, for searing

Step One

Set the Sous Vide Professional™ to the desired temperature, with rear pump flow switch closed and front flow switch set to full open. For diver scallops, 125°F / 52°C is found to be the best temperature.

Step Two
Season scallops with salt and pepper. In a small vacuum bag, place seasoned scallops along with thyme, lemon zest and chopped shallot.

Step Three:
Seal scallops to desired vacuum. For delicate items like shellfish, the best vacuum percentage is 80-90%. This will ensure the scallop is not compressed under vacuum, compromising the integrity of the delicate muscle fibers.

Step Four:
Once target temperature is reached, place scallops in circulating water bath.

Step Five:
Cook scallops to desired doneness for 12-20 minutes.

Step Six:
Gently remove scallops from vacuum bag. Dry the scallops with paper towel. Season scallops with salt and pepper. Sear in a very hot pan with grape seed oil until golden crust forms on both ends.

Optional:
For a touch of smoke, lightly smoke the finished scallop with applewood smoke, using The Smoking Gun™ by PolyScience.